Rich Noodle Pudding Kugel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
• In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

Steps:

• Using a food processor and the metal blade, whirl your eggs about. Add the cottage cheese, sour cream and sugar. Process until smooth. Pour into a large bowl and add milk, raisins, melted butter, vanilla and lemon zest.
• Boil the noodles in 5 quarts of water with 1 tablespoon of salt till they are almost fully cooked, about 5 minutes, but check the package instructions anyway. Drain and add to the egg-cheese mixture. Butter and 9 X 13 inch baking dish and dump your kugel in. Bake in a preheated 350 oven for 35 to 40 minutes, until lightly browned. Let stand for 10-15 minutes before serving. I have always put some in a bowl and poured a little cream around it.

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x8-inch baking dish with melted butter.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Mix the apple and pear with lemon juice in a bowl; set aside.
• Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
• Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
• Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
• Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

Steps:

• Boil noodles according to directions on package and drain.
• In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
• Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
• Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
• Add the noodles and mix. Sprinkle with cinnamon to taste.
• Bake at 350 degrees F. for 1 hour.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.